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The Best Gluten Free Chocolate Chip Cookie

Prep Time 1 hr
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 16 Cookies


  • 7 tablespoon Dairy Free Butter melted and cooled (I used Earth Balance)
  • ¾ Cup Granulated Sugar
  • 1 tablespoon Molasses
  • 1 tablespoon Ground Flax
  • 2 tablespoon Water
  • 1 teaspoon Vanilla Extract
  • 1 ½ Cups King Arthur Gluten Free All Purpose Flour
  • ¼ teaspoon Salt
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Xanthan Gum
  • 1 tablespoon Dairy Free Milk I used boxed coconut
  • 1 Cup Chocolate Chunks


  • In a small bowl, combine flax, water and vanilla. Stir and set aside.
  • In a large bowl, combine sugar, molasses and melted dairy free butter with a whisk. Next, add the flax mixture and whisk well, about 1 minute.
  • Into the same bowl, measure out the flour, salt, baking soda and xanthin gum. Switch to a spoon and stir to combine. Stir this mixture really well- for 1 to 2 minutes. Next, add the tablespoon of non dairy milk and stir to combine once more. Cover the bowl and let the dough rest at room temperature for 45 minutes to 1 hour.
  • Preheat oven to 350* F
  • After the dough has rested, stir in chocolate chips. Onto a lined baking sheet, scoop about 2 tablespoons of dough per cookie leaving at least 2 inches of space for spreading.
  • Bake in a 350* oven for 10-12 minutes. The cookies will be brown around the edges and across the top but still soft in the middle. Let the cookies cool for at least 5 minutes on the cookie sheet before transferring them to a wire cooling rack to finish cooling.
  • These store best in the freezer. If you have any left to store, that is.
Keyword Cookies, gluten free